Fresh Herb-Crusted Striped Bass
- 4
Ingredients:
4 each 8-ounce striped bass fillets
3 tablespoons fresh-cut tarragon, basil, chives, or thyme leaf removed from the stem
3 cups buttermilk
4 cups panko breadcrumbs
2-3 tablespoons canola oil
1 teaspoon cracked pepper
2 teaspoons kosher salt
Instructions:
Prepare the fresh herbs (or a combination of any of your favorite herbs). In a bowl, combine fresh herbs with salt, pepper and breadcrumbs. Coat each fillet with buttermilk and then with herb-breadcrumb mixture. Add canola oil to a sauté pan over medium heat. Cook 3 minutes or until the breadcrumbs have turned golden brown. Repeat to other side. Top each cooked fillet with a thick slice of lemon-pistachio compound butter.